No Bake Cheesecake
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with raspberry syrup
This is my own recipe for my cookbook.No Bake Lemon Cheesecake
Pre-prepared coconut crust
1 15ml packet of gelatine powder
1/4 cup cool water
1/4 cup boiling water
1 250 gram cream cheese softened
1 300 ml. can sweetened condensed milk
lemon rind grated
Juice from 1 lemon (1/4 cup)
1 teaspoon vanilla extract
In a ramekin put 1/4 cup cool water, sprinkle the gelatine over the water, let set until water is boiled. Pour in and stir in boiling water. Let stand until needed.
In the meantime in the mixer bowl start beating on medium high the cream cheese and sweetened condensed milk until lump free and creamy. Add grated lemon rind and lemon juice. Add vanilla.
Pour in the gelatine. Beat on high for 2 minutes.
Pour into prepared crust and chill for at least 3 hours or overnight.
Can be frozen for another day.
Serve with glazed strawberries or other fruit/toppings.
Coconut Crust
1 cup coconut flour
1 cup coconut shreds
1/8 cup sugar
1/2 cup melted butter
Combine ingredients and press into an 8 inch deep dish pie plate. Chill in the fridge.
Glazed Strawberries
2 cups sugar
1/4 cup lemon juice (1 lemon)
3 level tablespoons organic cornstarch
2 cups water.
600 grams frozen strawberries
In a dutch oven pot combine sugar, lemon juice and previously combined water and cornstarch.
Bring to a low boil on medium heat, until sauce starts to thicken,
Add strawberries and simmer for 20 minutes on medium low temperature. Stirring often, break up with the wooden spoon the large berries.
Pour into clean sterile jar(s), sterilize glass jars in a 200*F. oven for 10 minutes
If the jar seals you can shelve it, if it doesn’t refrigerate that jar.
Yields: about 5 cups of glazed strawberries.
This recipe can be easily halved if less is required.
This is my own recipe for my cookbook.No Bake Lemon Cheesecake
Pre-prepared coconut crust
1 15ml packet of gelatine powder
1/4 cup cool water
1/4 cup boiling water
1 250 gram cream cheese softened
1 300 ml. can sweetened condensed milk
lemon rind grated
Juice from 1 lemon (1/4 cup)
1 teaspoon vanilla extract
In a ramekin put 1/4 cup cool water, sprinkle the gelatine over the water, let set until water is boiled. Pour in and stir in boiling water. Let stand until needed.
In the meantime in the mixer bowl start beating on medium high the cream cheese and sweetened condensed milk until lump free and creamy. Add grated lemon rind and lemon juice. Add vanilla.
Pour in the gelatine. Beat on high for 2 minutes.
Pour into prepared crust and chill for at least 3 hours or overnight.
Can be frozen for another day.
Serve with glazed strawberries or other fruit/toppings.
Coconut Crust
1 cup coconut flour
1 cup coconut shreds
1/8 cup sugar
1/2 cup melted butter
Combine ingredients and press into an 8 inch deep dish pie plate. Chill in the fridge.
Glazed Strawberries
2 cups sugar
1/4 cup lemon juice (1 lemon)
3 level tablespoons organic cornstarch
2 cups water.
600 grams frozen strawberries
In a dutch oven pot combine sugar, lemon juice and previously combined water and cornstarch.
Bring to a low boil on medium heat, until sauce starts to thicken,
Add strawberries and simmer for 20 minutes on medium low temperature. Stirring often, break up with the wooden spoon the large berries.
Pour into clean sterile jar(s), sterilize glass jars in a 200*F. oven for 10 minutes
If the jar seals you can shelve it, if it doesn’t refrigerate that jar.
Yields: about 5 cups of glazed strawberries.
This recipe can be easily halved if less is required.
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